This Peppermint White Chocolate Cheesecake tops all cheesecakes with a combination of rich and creamy on a graham cracker crust and sprinkled with candy cane pieces for the ultimate holiday dessert!
When cheesecake is one of your favorite desserts, you are likely willing to try different variations of it just to see which ones are your absolute favorites. Now that the holiday season is approaching, you should make this Peppermint White Chocolate Cheesecake that combines the traditional cheesecake taste with flavors of peppermint and creamy white chocolate to create an amazing holiday-inspired treat that the family will love.
Holiday Cheesecake
While the cheesecake has a slight minty touch, it is not too overpowering, and it does not take away from the overall taste of the cheesecake. It might look complicated to make as it’s in 3 steps, but the recipe is easy to follow and so worth it.
You will only need a few baking ingredients that you might already have in the house, including cream cheese, peppermint extract, sugar, and crushed graham crackers, just to name a few. When making the Peppermint White Chocolate Cheesecake from scratch, you get to enjoy a fresh homemade dessert full of flavor.
How to Store Cheesecake
Store your Peppermint White Chocolate Cheesecake in the fridge to keep it fresh. Before putting it in the fridge, consider slicing it down into different pieces and wrapping them individually in plastic wrap. When using plastic wrap, completely cover the pieces of cheesecake to keep them fresh and prevent them from drying out.
You can freeze the Peppermint White Chocolate Cheesecake if you want to make it ahead of time for a holiday dinner. The cheesecake will stay fresh in the freezer for as long as two months when you have wrapped it correctly before putting it away.
Crust Ingredients
1 ¼ C crushed graham crackers
2 tbsp sugar
6 tbsp unsalted butter, melted
Crust Directions
Line a 8inch springform pan with parchment paper and spray the sides with pam baking spray.
Using a food processor, grind up 2 packages of graham crackers until sand like crumbs. Pour crumbs into bowl. Mix in the sugar and melted butter.
Press the crust into the springform pan and up the sides of the pan.
White Chocolate Cheesecake Ingredients
⅔ C sugar
2 tbsp cornstarch
1 tsp kosher salt
3 – 8oz cream cheese
⅔ C sour cream
3 large eggs
2 tsp pure peppermint extract
16 oz white chocolate chips, melted
Cheesecake Directions
Preheat oven to 325 degrees and wrap the springform pan in multiple layers of foil.
Using a small bowl, whisk together sugar, cornstarch and salt.
Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy. Beat in the sugar mixture until combined. Beat in the sour cream and peppermint until combined. Beat in the eggs, 1 at a time until combined after each egg. Fold in the melted chocolate until combined.
Pour the cheesecake batter into springform pan. Place the springform pan into a large baking pan and fill the pan halfway with hot water. Place into the oven and bake for 90 minutes.
Turn off oven and leave the cheesecake in the oven for an additional 45 minutes.
Remove cheesecake from oven and place onto the counter.
Topping Ingredients
¾ C sour cream
2 tbsp sugar
1 tsp pure vanilla extract
Topping Directions
Increase the oven temperature to 450 degrees.
In a large bowl, whisk together the sour cream, sugar and vanilla until combined and smooth.
Spread the sour cream mixture onto the cheesecake and smooth evenly. Place back into the oven for 7 minutes.
Remove and allow to cool for 30 minutes on the counter. Place into the fridge overnight.
Top with fresh whipped cream and crushed candy canes. Enjoy!
Recipe
Peppermint White Chocolate Cheesecake
Ingredients
Crust Ingredients
- 1 ¼ C crushed graham crackers
- 2 tbsp sugar
- 6 tbsp unsalted butter melted
White Chocolate Cheesecake Ingredients
- ⅔ C sugar
- 2 tbsp cornstarch
- 1 tsp kosher salt
- 3 – 8 oz cream cheese
- ⅔ C sour cream
- 3 large eggs
- 2 tsp pure peppermint extract
- 16 oz white chocolate chips melted
Topping Ingredients
- ¾ C sour cream
- 2 tbsp sugar
- 1 tsp pure vanilla extract
Instructions
Crust Directions
- Line a 8inch springform pan with parchment paper and spray the sides with pam baking spray.
- Using a food processor, grind up 2 packages of graham crackers until sand like crumbs. Pour crumbs into bowl. Mix in the sugar and melted butter.
- Press the crust into the springform pan and up the sides of the pan.
Cheesecake Directions
- Preheat oven to 325 degrees and wrap the springform pan in multiple layers of foil.
- Using a small bowl, whisk together sugar, cornstarch and salt.
- Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy. Beat in the sugar mixture until combined. Beat in the sour cream and peppermint until combined. Beat in the eggs, 1 at a time until combined after each egg. Fold in the melted chocolate until combined.
- Pour the cheesecake batter into springform pan. Place the springform pan into a large baking pan and fill the pan halfway with hot water. Place into the oven and bake for 90 minutes.
- Turn off oven and leave the cheesecake in the oven for an additional 45 minutes.
- Remove cheesecake from oven and place onto the counter.
Topping Directions
- Increase the oven temperature to 450 degrees.
- In a large bowl, whisk together the sour cream, sugar and vanilla until combined and smooth.
- Spread the sour cream mixture onto the cheesecake and smooth evenly. Place back into the oven for 7 minutes.
- Remove and allow to cool for 30 minutes on the counter. Place into the fridge overnight.
- Top with fresh whipped cream and crushed candy canes. Enjoy!
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Ashley says
How many eggs??
Alison says
3 large eggs
Kimberly says
Yikes!!! Making this now… how many eggs??! It’s not listed 🙁
Alison says
3 large eggs